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Sinopsis
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
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Reseña del editor
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
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- EditorialSpringer
- Año de publicación2012
- ISBN 10 1461371252
- ISBN 13 9781461371250
- EncuadernaciónTapa blanda
- IdiomaInglés
- Número de páginas452
- EditorTeranishi Roy, Wick Emily L., Hornstein Irwin
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Flavor Chemistry
Publicado por
Springer US Nov 2012, 2012
ISBN 10: 1461371252
ISBN 13: 9781461371250
Nuevo
Taschenbuch
Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Alemania
Calificación del vendedor: 5 de 5 estrellas
Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results. 452 pp. Englisch. Nº de ref. del artículo: 9781461371250
Cantidad disponible: 2 disponibles
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Flavor Chemistry
Impresión bajo demandaLibrería: moluna, Greven, Alemania
Calificación del vendedor: 4 de 5 estrellas
Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen. Nº de ref. del artículo: 4195272
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Flavor Chemistry : Thirty Years of Progress
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Cantidad disponible: 1 disponibles
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Flavor Chemistry
Publicado por
Springer US, Springer New York Nov 2012, 2012
ISBN 10: 1461371252
ISBN 13: 9781461371250
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Calificación del vendedor: 5 de 5 estrellas
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